Tort cu zmeura si martipan/Raspberry and marzipan cake

>> joi, 27 decembrie 2012

Azi e ultima zi de Craciun. A trecut tare repede iar acum incepem sa ne pregatim pentru incheierea acestui an. Nu stiu daca aceasta va fi ultima reteta pe care o voi posta anul acesta dar cu siguranta este una care merita toata atentia.
Tortul cu zmeura si martipan este unul fin si plin de arome care va satisface gustul multora dintre voi. Reteta este destul de simpla.
Today is the last day of Christmas. It passed very fast and now we begin to prepare for the end of this year. I do not know if this will be the last recipe that I will post this year but definitely is one that deserves all the attention.
The cake with raspberry and marzipan is soft and full of flavor and it will satisfy the tastes of many of you. The recipe is quite simple.


Ingrediente:
Blat
-6 oua
-2 galbenusuri
-8 linguri faina
-6 linguri zahar
-praf de copt
-vanilie
- coaja unei portocale
Crema
-150 ml frisca lichida
-3 lg zahar pudra
-100 g unt moale
-50 ml sirop de zmeura
-zmeura congelata
-sirop de fructe de padure+apa(insiropat)
Decor
-150 g martipan rosu
-150 g martipan natur
-100 ml frisca lichida
-royal icing
-zmeura
Ingredients:
Spongecake:
-6 eggs
-2 yolks
-8 tablespoons flour
-6 tablespoons sugar
-baking powder
-vanilla
-orange peel
Filling
-150 ml whipped cream
-3 powdered sugar lg
100 g soft butter
-50 ml of raspberry syrup
-froen raspberries
-berries syrup + water 
Decoration
-150 g red marzipan
-150 g marzipan 
-100 ml whipped cream
-royal icing
-raspberries

Blatul se face din 6 oua si vom folosi o forma cu diametrul de 16 cm. Albusurile se separa de galbenusuri si se bat spuma cu mixerul. Apoi se adauga zaharul si se mixeaza la viteza mare pana obtinem o spuma densa. Apoi adaugam galbenusurile (nu am gresit - sunt in total 8 galbenusuri deoarece 2 albusuri au fost folosite pentru prepararea de royal icing), praful de copt, coaja de portocala si vanilia si mixam. Apoi se adauga faina in ploaie si se mixeaza bine pentru a omogeniza.
Sponge cake is made of 6 eggs and I used a form with a diameter of 16 cm. Separate egg yolks and beat the egg whites with the mixer. Then add the sugar and mix at high speed to obtain a dense foam. Then add egg yolks (I wasn't wrong - there is a total of 8 egg yolks because 2 egg whites were used to prepare the royal icing), baking powder, orange peel and vanilla and mix. Then add flour in rain and mix well  to homogenize.


Forma se pudreaza cu faina si se pune compozitia. Blatul se coace in cuptorul preincalzit, la temperatura medie.
Bake form is powdered with flour and the composition is poured in it. Bake the cake in preheated oven at medium temperature.
Zmeura se pune la dezghetat intr-o strecuratoare astfel incat sa nu avem surplus de suc.
Put the frozen raspberries in a strainer so that you do not have extra juice.



Dupa ce blatul s-a copt si s-a racit incepem prepararea cremei. Intr-un bol vom mixa smantana dulce pana obtinem o spuma in care adaugam untul moale. Compozitia se omogenizeaza dupa care se adauga sirop gros de zmeura sau fructe bine stoarse de suc si se amesteca. Se obtine o crema parfumata, delicioasa.
After the cake was baked and cooled off start to prepare the cream. In a bowl mix the heavy cream until you'll get a foam then add soft butter. Composition will homogenized and then add thick raspberry syrup or well drained fruits and stir. You'll obtain a delicious perfumed cream.
Blatul se taie in felii de dimensiuni egale. Apoi se prepara siropul pentru tort (eu am apelat tot la Monin si apa).
Pe feliile de blat se pun cateva linguri de sirop, crema si zmeura, in aceasta ordine.
Cut the sponge cake into equal-sized slices. Then prepare the syrup for the cake (I used a different type of Monin and water).
On the slices I put a few tablespoons of syrup, cream and raspberries, in this order.
Odata ce am terminat de umplut tortul cu zmeura si crema, se imbraca intr-un strat fin de frisca si apoi in martipan rosu si natur. Se decoreaza cu royal icing (eu nu prea sunt prietena cu el, asa cum se vede) si cu zmeura.
Once we finished cake filling with raspberries and cream, dress it up in a thin layer of cream and then red and  beige marzipan. Decorate the cake with royal icing (I'm not really friends with royal icing, as you can see) and raspberries.

Sunt sigura ca veti iubi acest tort. Noi am fost placut impresionati de arome si de combinatia inedita dintre ele.
I'm sure that you'll love this cake. We were impressed by the flavors and the unique combination between them.



Pofta buna si Sarbatori fericite in continuare!
Bon appétit and Happy Holidays!

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Rulada de iepure dezosat/Boneless rabbit roll

>> miercuri, 19 decembrie 2012

Mai este putin timp pana la Craciun. Daca inca nu v-ati hotarat ce meniu sa alegeti eu va propun sa luati in considerare pe langa altele si o rulada de iepure.
M-am gandit sa particip cu reteta aceasta si la un concurs tare haios organizat de Cristi Borod - Bucatar Maniac. Este vorba de "21 decembrie 2012 -Reteta finala" - concursul apocaliptic :))
Carnea de iepure nu se gaseste prea des in magazinele noastre dar cu putin efort veti reusi sa aflati de unde sa o procurati. Eu am avut doi iepuri de la mama pe care i-am dezosat si i-am pregatit pentru rulade.
Probabil ca va intrebati de ce am dezosat iepurele M-am inspirat de pe un forum culinar unde Any, o doamna foarte talentata, si-a prezentat retetele de iepuri dezosati si umpluti. M-am inspirat si dintr-un videoclip de pe youtube:
There is little time before Christmas. If you haven't decided yet what menu to choose I would suggest to consider among others a rabbit roulade.
I want also to participate with this recipe at a very funny contest organised by Cristi Borod - Maniac Chef. It's the "21st of December-The final recipe" - the Apocalyptic Contest :))
Rabbit meat is not found too often in our stores but with a little effort you will succeed to find from where to buy. I had two rabbits from my mother that I deboned and I prepared for rolls.
You probably wonder from where I got this idea. I took it from a culinary forum from Any, a very talented lady, who presented her boneless rabbit rolls recipes. I inspired also from a video on youtube:

Desi in videoclip parea foarte simplu, la primul iepure a fost destul de dificil. Nu am dezosat nimic in viata mea si asta s-a vazut. Daca va hotarati sa dezosati o bucata de carne asigurati-va ca aveti un cutit foarte bun si bine ascutit.
Rezultatul final sunt sigura ca va va multumi! :)
Although in the video seemed very simple, the first rabbit was quite difficult to debone. I didn't deboned anything in my life and it was easy to see. If you decide to debone a piece of meat, make sure that you have a very good and sharp knife.
I'm sure the result will please you! :)
Ingrediente (pentru doua rulade):
- 2 iepuri (1.5-2 kg)
-500 g ficat de pui si ficatii iepurilor
-500 ml vin alb
-500 g ciuperci
-100 g spek
-1 ou
-piper Sichuan
-oregano
-salvie
-boia iute
-sare
-frunze de dafin
Ingredients (for two rolls):
- 2 rabbits (1.5-2 kg)
-500 g chicken livers and livers from rabbits
-500 ml white wine
-500 g mushrooms
-100 g spek
-1 egg
-Sichuan pepper
-oregano
-sage
-spicy paprika 
-salt
-bay leaves



Am spalat iepurii si i-am asezat pe masa duopa care am inceput sa ii dezosez conform instructiunilor din videoclip. Am inceput cu picioarele din spate, am continuat pe langa coloana, coaste, picioarele din fata si pe langa gat. La final am desprins cu grija bucata de carne deosata de coloana. Aici mi s-a parut cel mai greu. Cea mai mica greseala poate duce la despicarea bucatii de carne in doua, nemaiputand sa fie rulata fara ca umplutura sa nu iasa. Am reusit in final. La al doilea operatiile au mers mult mai repede si mai bine. Ca dovada ca practica e importanta ;)
I washed the rabbits and I put them on the table. I began to debone them as instructed in the video. I started with back legs, I continued near the spine, ribs, front legs and around the neck. Finally I carefully separated the spine and deboned piece of meat. Here I felt that was the most difficult point. The slightest mistake can lead to splitting off the meat in two, unable to be rolled without the spreading of filling. I finally succeeded. The second debone operation went much faster and better. Practice is important ;)


Bucatile de carne dezosate le-am pus intr-un vas si am adaugat condimente si vin. Apoi am acoperit cu un capac si am bagat vasul in frigider pana a doua zi.
I put boneless pieces of meat in a bowl and I added spices and wine. Then I covered with a lid and put the bowl in the refrigerator until the next day.

A doua zi am pregatit umplutura. Am fiert ficatul si am curatat ciupercile si le-am tocat cu robotul.
The next day I prepared the filling. I boiled the liver and peeled mushrooms and I chopped them with my food processor.

Amestecul de ficat si ciuperci se framanta impreuna cu oul si condimentele obtinandu-se o compozitie pentru rulada.
Liver and mushrooms were mixed with egg and spices in order to obtain a composition for rolls.


Bucata de carne de iepure se ia si se intinde pe masa. Se aranjeaza bucatile de spek si amestecul de ficat si ciuperci si se ruleaza. Apoi se leaga cu snururi de silicon sau cu ata. Se aseaza in tava. Eu am folosit oasele de iepure pentru a prepara o supa pe care am pus-o in tava peste rulada. Tava am acoperit-o cu aluminiu si am pus-o in cuptorul preincalzit. Rulada a fost gata cam intr-o ora si 45 de minute, ultimele 10 minute fiind descoperita. In acest timp am intors-o pe toate partile.
Piece of rabbit meat is taken and lay on the table. Arrange the pieces Spek and liver and mushroom mixture and roll. Then bind with cords of silicone or thread. Put the roll in the tray. I used rabbit bones soup to cook the meat roll. I covered the tray with aluminium foil and I put it in the preheated oven. The meat roll was cooked in 1 hour and 45 minutes, at medium temperature, the last 10 minutes without aluminium cover. In this time I rolled over the meat roll several times.
 Am servit rulada de iepure alaturi de risotto cu ciuperci si piure de morcovi.
We served the rabbit roll with risotto with mushrooms and carrot puree.

Pofta buna!
Bon appétit!

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Prajitura cu fructe uscate si sos caramel/Dried fruits cake and caramel sauce

>> sâmbătă, 15 decembrie 2012

Iata ca azi vine randul unei alte retete pentru masa de Craciun. M-am gandit sa va prezint o reteta care se face repede si usor dar care este de mare efect.
Si ce prajitura poate fi mai potrivita decat una cu fructe uscate si coji de portocale?
Looks like today it's the turn of another recipe for Christmas dinner. I thought to present you a recipe that is quick and easy but is very impressive.
And what cake could be more appropriate than one with dried fruit and orange peel?

Ingrediente blat:
-6 oua
-6 linguri de faina
-6 linguri de zahar
-5 g praf de copt
-vanilie
-cardamom
-cuisoare
-scortisoara
-caise confiate
-curmale
-coaja de portocala
Ingrediente sos caramel:
-7 linguri de zahar
-50 g unt
-3 linguri lapte condensat
-50 ml brandy Ararat
-fistic pentru decor

Ingredients for dough:
-6 eggs
-6 tablespoons of flour
-6 tablespoons sugar
-5 g baking powder
-vanilla
-cardamom
-cloves
-cinnamon
-dried apricots
-dates
-orange-peel
Caramel sauce ingredients:
-7 tablespoons sugar
-50 g butter
-3 tablespoons condensed milk
-50 ml brandy Ararat
-pistachios for decoration


Pentru inceput am taiat caisele, curmalele si coaja de portocala in cubulete.
For start I cut the apricots, dates and orange peel in small cubes.


Am separat albusurile de galbenusuri. Albusurile se mixeaza pana la obtinerea unei spume dense dupa care se adauga zahar si se mixeaza in continuare. Se va obtine o spuma tare in care se adauga cuisoarele si cardamomul pisate in mojar si scortisoara. Tot acum se pun vanilia, praful de copt si galbenusurile. Se mixeaza pana la omogenizare dupa care se pune faina si se continua; verificam sa nu ramana cocoloase de faina.
I separated egg whites and yolks. Mix the egg whites until you'll obtain a dense foam then add sugar and continue mixing. You will get a hard foam in which you'll add cloves, cardamom and cinnamon pounded in a mortar. Also now you'll put vanilla, baking powder and egg yolks. The mix until smooth then put flour and continue; check that no lumps of flour remained.
Jumatate din cantitatea de compozitie se pune in tava tapetata cu hartie de copt. Apoi se pun fructele uscate si cojile de portocale amestecate cu putina faina. Peste acestea se pune restul de compozitie si se niveleaza. Blatul se coace la temperatura medie, in cuptorul pe care l-am preincalzit inainte.
Half of the composition is put in the tray that was lined with baking paper. Then put dried fruits and orange peels mixed with some flour. Over the dried fruits put the rest of the composition and level with a spoon.  Bake the cake at average temperature in the oven which was preheated before.
Dupa ce blatul s-a copt, se prepara sosul caramel. Zaharul se topeste intr-o craticioara, amestecand continuu.
After the spongecake is baked, the caramel sauce will be prepared. Sugar will me caramelized in a pan, stirring continuously. 
Cand zaharul e caramelizat, se ia cratita de pe foc si se adauga untul. Se amesteca bine.
When the sugar is caramelized, the pan is taken aside and the butter is added. Stir well.
Apoi se adauga laptele condensat si se omogenizeaza. In final se pune brandy si se amesteca bine pana la obtinerea unui sos destul de fluid.
Then add condensed milk and homogenize. In the end add brandy and stir well in order to obtain a quite fluid sauce.



Noua ne-a placut mult. Aromele, texturile si culorile se imbina de minune atunci cand prajitura este servita.
We loved it. Flavors, textures and colors blend perfectly when cake is served.
Bon appétit!

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